しんしんSY
Comments to follow.
extensive knowledge
Rice used Hitomebore (Kake rice)
Rice polishing ratio 50%.
Alcohol content 15
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
しんしんSY
Comments to follow.
extensive knowledge
Alcohol content: 15
Sake degree: ±0
Acidity: 1.8
Rice used: Ginga no Shizuku
Rice polishing ratio: 55
Condition: Heated
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: Gohyakumangoku
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Strength: 15
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: Hachitan-Nishiki 70% polished rice
Alcohol content 17
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: 100% Omachi rice from Okayama Prefecture
Rice polishing ratio: 55
Alcohol percentage: 17
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Ingredients/main ingredient rice
Rice, Rice Koji / 100% Miyagi rice
Polishing ratio 60
Alcohol content 16%.
Sake degree +1
Acidity 1.4
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: Hokkaido "Comet
Polishing 59
Specified name sake, etc. Junmai Ginjo/namaishu
Degree of alcohol content 16
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Ingredient rice Sake Mirai
Rice polishing ratio 50%.
Alcohol content 16
Sake degree -9
Acidity 1.6
Amino acidity 0.9
Yeast
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Alcohol content: 15.8%.
Sake degree: - 9
Acidity: 1.7
Rice: Dewanosato
Rice polishing ratio: 50
State: Nama-shu
Yeast used: Yamagata yeast
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: Dewa Tsanzan
Polishing ratio 50%.
Yeast In-house yeast
Sake degree +3
Acidity 1.4
Alcohol 15.5
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Alcohol content: 16
Sake degree: ±0
Acidity: 1.7
Rice used: Miyamanishiki
Rice polishing ratio: 50
Condition: Heated
Japanese>English
しんしんSY
I was allowed to open a just-arrived bottle of sake.
An unfamiliar yellow label!
Mr. O said it seemed to be a collaboration sake from Tedorigawa!
This is very spicy!
Sake from the Hokuriku region seems to have a lot of spiciness and acidity!
(with some knowledge of how to make it)
Rice : Gohyakumangoku, grown in Noto
Rice polishing ratio : 60
Alcohol content : 15
Japanese>English
しんしんSY
This is the second time in two years at Nakashimaya!
I asked Mr. O to let me open two bottles of freshly arrived sake!
Summer Sake
Crisp and easy to drink!
extensive knowledge of sake
Rice used: Koji: 50% polished Yamadanishiki produced in Yamaguchi prefecture
Rice used: Kake] 55% polished rice, Nishitoshizuku from Yamaguchi Prefecture
Alcohol content】17%.
Yeast used: In-house preserved yeast
Sake meter: -1
Acidity] 1.6
Japanese>English
しんしんSY
extensive knowledge
Alcoholic strength 16%.
Ingredients Rice (domestic), Rice Koji (domestic)
Rice used
Polishing ratio 55
Japanese>English
しんしんSY
extensive knowledge
Alcohol content: -15%.
Sake degree: -0.5
Rice used: Sake-komachi
Rice polishing ratio: 55
Japanese>English
しんしんSY
extensive knowledge
Rice...Yamazaki Farm, Okayama Prefecture, pesticide-free Omachi
Polishing ratio ... 50%.
Yeast used ... M-310
Alcohol content ... 16
Japanese>English
しんしんSY
Third time this season
A glimpse of an anxious figure
There were only a few left, so I put them all in the glass.
Maybe it's because it's been a little while, but it seems to be more relaxed than the last two times.
Less flamboyant.
The purple label I just had is also delicious, but I think I prefer this one.
Knowledge
Ingredients ... Rice (domestic), Rice Koji (domestic)
Rice used ... Hitogochi 100%.
Rice polishing ratio...55
Sake degree ... ±0
Acidity ... 1.6
Alcohol percentage ... 17.5
Japanese>English
しんしんSY
Brand name and appearance you are paying attention to
This purple label is new to me!
It has a different flavor and sweetness from Hana Yuu and Suiyu.
I can't take my eyes off of it.
extensive knowledge
Rice】Kitashizuku 55% polished rice
Alcohol content】17.2%.
Yeast] Association 1801 yeast
Sake meter] -2
Acidity] 1.6
Japanese>English
しんしんSY
After the Suiyu drinking contest, I discovered Hana Yuu 💡.
I have to drink it!
It's so good it reminds me of Jyushiyo!
Hana Yuu is still great!
extensive knowledge
Ingredient rice: Misato Nishiki
Polishing ratio 50%.
Alcohol 16%.
Yeast Undisclosed
Sake degree -7.3
Acidity 1.6
Japanese>English
しんしんSY
Suitama Comparison
Now Jungin
You can taste a little more acidity and sweetness than the previous Tokujun.
extensive knowledge
Sake quality Junmai Ginjo-shu (unfiltered, unpasteurized sake)
Rice: Akita Sake Komachi
Alcohol content 16
Polishing ratio 50%.
Sake degree -8.3
Acidity 1.7
Japanese>English